1 1.5 to 2 lb butternut squash, skinned and cut into 1/2-inch thick by 2-inch long pieces (like french fries)

2 medium parsnips, skinned and cut uniformly like the butternut squash

2 medium carrots, skinned and cut uniformly like the butternut squash

1/4 cup olive oil

1 to 2 tbls of Conchita’s Chipotle

1 tbls honey (or maple syrup)

1 garlic clove, minced

salt and pepper

lime and cilantro (optional)


  1. Preheat oven to 400 F. Spray a roasting pan with nonstick spray.
  2. Combine olive oil through garlic in a small bowl. Stir well. Start with one spoon of Chipotle. Taste the glaze, if you want it spicier add the other spoon.
  3. In a medium-large bowl, toss the diced root vegetables and the glaze together. Spread onto roasting pan in an even layer. Sprinkle with salt and pepper.
  4. Roast for 50 minutes. Remove and enjoy warm. Sprinkle with fresh squeezed lime and cilantro, if desired.
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